1 lb. Brown Haricots.

2 oz. Butter.

1 oz. Flour.

1 quart of Water.

2 tablespoonfuls of Tarragon Vinegar.

1 teaspoonful of Marmite.

Pepper and Salt to taste.

How To Make:

Boil the beans without soaking slowly for 1 1/2 hours, or until tender; pour off the juice, melt the butter in a stewpan, and fry a handful of the beans for 10 minutes, then add the flour and stir until smooth; next add the juice the beans were cooked in, with the vinegar, Marmite, and seasoning to taste. Bring the whole to the boil and pour over the cooked beans, and serve with any green vegetable.